Best mid-range slide-in 30' gas (or dual fuel)?
jgs7691
13 years ago
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weissman
13 years agoRelated Discussions
All-gas vs. dual-fuel vs. induction - 30" range
Comments (28)So I'll update this, as we still haven't made a decision. Induction: I bought an induction burner and like it, although it isn't as life-changing as I sort of expected. (I realize the power is much lower than a range or cooktop would be.) We also had an electrician examine our house, and he thinks we can put one in. My dad (also an electrician) and husband agree we should do a max load test before we put 40 or more amps on the panel, though. (Long story short: we have a 200 amp breaker but 100 amps coming into the house, so we need to put in a smaller breaker.) So it's still a bit up in the air. Gas/dual-fuel: I went to look at the Aga Legacy today and really liked it. I'm also going to look at a Lacanche soon, at a Lacanche ambassador's house. Both of those are, frankly, more than I wanted to pay, but I really love the looks and some of the features a lot (ovens on the Aga, simmer plate and large burner on the Lacanche). I've also considered a BlueStar or Big Chill Pro Style (rebadged BlueStar), but there isn't one local to me. The price, features, and availability of the color finish are good, but I'm a little nervous about all the issues people have had. I think I've looked at nearly every option out there, but I'd love to hear more if anyone has ideas!...See More30" dual fuel versus gas range
Comments (6)DF usually means gas burners and an electric oven but FiveStar makes what they call a "true" DF, 48 inch with two ovens, one gas and one electric. I would ask yourself what do you like about the DF or an electric oven? What features will be meaningful to you in the way you cook? These features are only good if they are useful and they work. These are some differences in the way electric and gas ovens bake/roast. These features can vary quite a bit brand to brand. -You will commonly read that gas is moist heat and electric heat is dry. This is only if you look at the source of heat without considering what goes on in the oven. Electric ovens hold on to more of the moisture from what you are baking or if you add steam. This actually ends up "moist" heat. This promotes starch gelatinization.This is mostly a benefit for those that want a particular type of crust when baking bread. It also will delay the setting of a cake or things that rise a little giving it a better rise. Gas ovens do not hold on to the moisture very well because they are ventilated much more. Gas actually releases moisture as a product of combustion but it leaves the oven chamber quickly so a gas oven has "dry" heat. Some bread bakers cover their bread to keep the moisture in the first half of the baking process in a gas oven. Some have even tried blocking the ventilation to keep moisture in the oven. This dry heat is good though for the second half of baking because it promotes browning. In some blogs I have read, bakers open the electric oven briefly after a cake has set, to release steam and/or turn on the convection fan. The dry heat of a gas oven is better for roasting as it evaporates moisture and promotes browning. The convection fan will do that in an electric oven. -Some electric ovens have a very narrow range of temperature. The normal swing is about 25 degrees on either side of the set temperature. I have not found it that important to have the very narrow swing in temperature. -Some electric ovens have modes with the ability to direct more heat from the top for roasting and from the bottom for baking. The convection fan speed may also vary, slower for baking, faster for roasting. You might also have two fans. Electric ovens also might have third(and fourth) elements called European or true convection. This is a benefit when the oven is full in having things bake more evenly. You can't always tell when these elements are being used in a given mode. My Electrolux oven has a little indicator that shows the rotation of the elements but most do not. You can hear a difference in fan speeds. Gas ovens typically have an on and off switch for the fan. I like the different modes but some people do not find utility in them and consider them needless "bells and whistles". They do require a computer board to coordinate them which some do not like because some ovens have had boards that fail in self cleaning. Some also do not like the sound of cooling fans that can run after you turn the oven off These features do have the potential to heat an oven more evenly if they work. I would avoid any new models with these modes until they are proven. Some electric ovens have an "auto correct" feature for convection. It is ok if optional, but I don't like for an oven to automatically lower the temperature for me. This is not always necessary. Electric ovens are more likely to have self clean. One model of the Capital Culinarian AG has self clean but is $$$. Many people avoid use of the self clean because it seems to be a possible source of problems with computer boards and interior porcelain enamel failure. Look at the broiler. Some higher end ranges have a infrared broiler that can be narrow, but widths of the broiler can vary. Look at the range of temperature and how can you use the fan? Some ovens only go down to 225F. Others might go down to 80F for proofing....See MoreGas range-slide in or stand alone? Dual Fuel?
Comments (18)Wow! I am doing the exact same thing as you right now. I also really like to bake an I'm used to an electric oven. Wanting to move to gas for the cooktop advantage of gas so was really researching dual fuel. That's when I found induction. ( AnnieDeighnaugh is right). Induction gets rave reviews on the cooktop ~ both former gas and electric users would never go back. Plus I won't have to deal with a prophane tank and plumbers bill. I Also am stuck on freestanding or slide in but my thing is I love the look of slide in but don't want to spend the extra money on the slide in plus the extr expense of a filler piece on the back ( $130) or the granite piece there. Still not sure what I'm going to do. Might have to go with freestanding and hope the ugly back piece sticking up won't bother me after awhile because I want to spend that $ somewhere else. My KD just came up with a plan that includes built in bench seating with storage under my bay window. So excited!...See MoreBest gas or dual fuel range for baking cookies. Non-professional.
Comments (0)Looking to replace our 30" range. Would like a stainless steel gas or dual fuel range. Evenly baked cookies is important to me. I also would like professional style grates on the stovetop. The models that I have been looking at are Kitchen Aid, Jenn-Air, GE Monogram, GE Cafe, Wolf, Viking, Thermador. I think I have eliminated Viking due to many bad reviews that I have read. I don't want a small oven either. I do like the look of professional stoves but, I like the features that regular stoves have (ie: probe, time bake, etc.). I like how large the GE Cafe's oven is but, I don't like the grates and have read a few bad reviews. I also like the idea of a double oven ( I like the look of Kitchen Aid's double oven range). Any advice would be appreciated! Thanks!...See Moreeandhl
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